Directions:
1. Bring extra large pot of salted water to a boil. Add chard and stems and blanch until just tender when the leaves begin to turn bright green, about 2-3 minutes. Drain and run under very cold water to stop the cooking process.
2. Heat oil in a large pot over medium heat. Add the leeks and sauté until tender, but not brown, about 4 minutes. Add the garlic and capers; stir 1 minute. Stir in the chard and sauté until heated through, about 3-5 minutes. Season to taste with sea salt and pepper. Remember, the capers are salty so you may not even need to salt! Taste before you add the salt. Transfer to a serving bowl and serve.

Serves 6

By Rebecca Mastoris|
2013-08-06T15:43:38+00:00 August 6th, 2013|Recipes|Comments Off on Sauteed Chard with Leeks and Capers

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